Category Archives: Recipes of Sokol Greater Cleveland

Czech, ethnic, food, International Foods, recipe, Recipes of Sokol Greater Cleveland

Marinated Tongue (Jazyk Na Kyselo)

 

Marinated tongue
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Marinated Tongue (Jazyk Na Kyselo)

Course: Dinner, Lunch
Cuisine: Czech, Czechoslovak
Keyword: tongue
Author: Sylvia Kral

Ingredients

  • 3-3 ½ pounds beef tongue
  • water to cover
  • 2 tablespoons iodized salt
  • 1 stalk celery cut in 1" pieces
  • 1 small onion diced
  • 1 small carrot cut in chunks
  • 2 bay leaves
  • 12 whole peppercorns
  • 6 whole cloves
  • ½ cup dry red wine
  • 4 cups tongue stock cooked down to 2 cups
  • 2 tablespoons lemon juice
  • 4 teaspoons sugar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon iodized salt
  • dash pepper
  • 3 small onions sliced very thin

Instructions

  • Wash tongue, place in kettle with water to cover.
  • Add salt, celery, onion, carrot, bay leaves, peppercorns, and cloves.
  • Cover and cook at simmering for 1 hour per pound or till tender.
  • Plunge tongue into cold water and strain cooking liquid.
  • Skim off fat.
  • Return 4 cups of liquid to a kettle and boil down to 2 cups.
  • Cut off any remaining root on the tongue.
  • Slit skin on the bottom, peel off the skin and discard.
  • Slice about ½ inch thick to make at least 30 slices.
  • Combine the cooked down stock, wine, lemon juice, sugar, Worcestershire sauce, salt, and pepper.
  • Pour into flat casserole and add tongue and onion slices.
  • Taste — season more if desired.
  • Chill several hours or overnight.
  • If some fat escaped skimming, spoon marinade through a sieve after it chills and pour over tongue again.
  • The tongue will keep several days this way.
  • Makes at least 10 servings.

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Czech, ethnic, food, International Foods, recipe, Recipes of Sokol Greater Cleveland

Young Duck with Red Cabbage (kachna s červeným zelím)

Sokol of cleveland
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Young Duck with Red Cabbage (kachna s červeným zelím)

Course: Dinner
Cuisine: Czech, Czechoslovak
Keyword: Cabbage, Duck

Ingredients

Duck

  • 1 apple tart
  • 1 orange
  • 2 Tbs bacon chopped
  • 1 duck (approx 3 lbs)
  • salt & pepper

Cabbage

  • 1 small red cabbage head
  • 3-4 Tbs bacon fat
  • 1 bay leaf
  • salt

Instructions

Duck

  • Peel the apple, core and quarter.
  • Peel and slice the orange.
  • Put these inside a clean washed duck along with the chopped bacon,
  • Rub the duck with salt and pepper.
  • Put it in the roasting pan and roast in a 350° oven.
  • Baste often with its own fat, roast for 1 hour and when the meat is tender raise the oven temperature to 400° to crisp the skin which should be golden brown.

Red Cabbage

  • Cut the red cabbage in half, take out the core and finely shred the cabbage.
  • Sprinkle with salt and let stand, covered in an earthenware bowl for a couple of hours.
  • `Squeeze the cabbage dry.
  • Heat in a deep saucepan the bacon fat, put in the cabbage, add the bay leaf but no water.
  • Cover saucepan and steam at a low heat for about 3/4 of an hour.
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